These days I tried to remake one of my favourite pancakes with squash but adding sweet potato instead. It tasted similar but more delicate and I like it!
Since then sweet potato is one of those things which I have always in my shopping basket. It saves my lunch or dinner when I have no time or no ideas what to cook.
More often I just bake it, add some grated cheese and serve as a side dish or cut into pieces and add into salad, or just spread on the toast sprinkled with sea salt.I think sweet and savoury meals are both perfect with sweet potato. But I’ve never used it as the addition to batter so I was surprised how good is it in the pancakes batter. After adding some winter spices and honey I got a simple but perfect cozy lunch.
Sweet Potato Pancakes
(Makes 14-16 pancakes) 220 g self-raising flour 2-3 tbsp brown sugar 1 1/2 tsp baking powder 300 ml buttermilk 2 eggs 1 cup sweet potato puree 60 g butter (melted) Spices: cinnamon ground ginger ground cloves nutmeg pinch of a sea salt
Make the sweet potato puree. Wash 2-3 medium sized sweet potatoes. Prick them with a fork and cover them with the foil loosely. Heat the oven to 160C and bake potatoes for about 40 mins until soft.
Let them cool, cut in halves and use a spoon to get out the pulp.
Mix the flour, baking powder, sugar, spices in the large bowl. Mix the sweet potato puree, buttermilk, eggs and melted butter in another bowl. Mix the dry and wet ingredients until smooth.
Fry on a minimal heat using non stick pan (or a special pancake pan if you have it) for about 1 minute until bubbling and then flip flop and fry until golden brown.
Best serves warm with honey or maple syrup.